Pollo Guisado Recipe

Pollo Guisado Recipe


Savor a flavorful bite in this pollo guisado or Puerto Rican chicken stew that mixes potatoes, carrots, & chicken thighs, for a hearty dish.

Prep: 5 mins
Cook: 1 hr
Total: 1 hr 5 mins


  • 2 lbs chicken thighs, or legs, bone-in, if using breasts cut in half
  • 1 tsp Adobo all purpose seasoning, such as Goya
  • 2 tbsp olive oil
  • 4 tbsp sofrito
  • Sazon seasoning with annatto, (2 packets), such as Goya
  • 1 tbsp powdered chicken bouillon, plus more to taste
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 3 cups water
  • ¾ cup potatoes, diced
  • ¾ cup baby carrots
  • 2 bay leaves
  • 12 pimento-stuffed olives
  • 2 tbsp fresh cilantro, for garnish, optional


  1. Heat a Dutch oven on medium heat.

  2. Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4 to 5 minutes on each side.

  3. Remove the chicken from the pot and set it aside.

  4. Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves, and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.

  5. Lower the heat to a simmer and cook the pollo guisado for 40 to 50 minutes with the lid on or until the chicken is cooked through.

  6. Check for seasoning and add a bit more chicken bouillon if the pollo guisado needs a bit more salt.
  7. Sprinkle the finished stew with the chopped cilantro, if using, and stir.
  8. Serve with white rice, mashed potatoes, or some crusty bread for dipping. Enjoy!

Recipe Notes

If the stew is too watery, cook with the lid off to reduce the liquid to the desired level.


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Nutrition Disclaimer
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